Description

Spaghetti is a type of long, thin, solid, cylindrical Italian pasta made from durum wheat semolina and water. Its name comes from the Italian word “spago,” meaning “string” or “twine,” which aptly describes its appearance. 

Key Characteristics
Shape and Texture: Spaghetti consists of long, round strands. When cooked properly (al dente), it has a firm, slightly chewy texture.
Ingredients: Traditional Italian spaghetti is primarily made from milled durum wheat semolina and water. Unlike some fresh Asian noodles or egg-based Italian pastas, it typically does not contain egg.
Versatility: It is one of the most popular and versatile pasta shapes worldwide, pairing well with a wide variety of sauces, including light olive oil and garlic sauces, creamy Alfredo, or hearty tomato and meat sauces.
Variations: There are variations in thickness: spaghettini is a thinner version, and spaghettoni is a thicker one.